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1
Preheat the oven to 400F.
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2
Cut the peaches in half and remove the pits.
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3
Scoop out most of the flesh from each half but leave a firm shell about 1/4-inch thick.
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4
Put the flesh into a bowl and mash well; set the peach shells aside.
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5
Coarsely crumble the amaretti into a small bowl, add the pine nuts, and mix well.
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6
Reserve 1/2 cup of the crushed amaretti mixture and add the rest to the peach flesh.
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7
Add the sugar and enough of the wine just to moisten the mixture and mix just to blend.
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8
Place the peach shells cut sides up in a buttered ovenproof dish.
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9
Divide the peach mixture evenly among the peach shells.
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10
Sprinkle the remaining wine around the peaches and bake for 25 to 30 minutes, or until the peach shells are easily pierced with a knife.
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11
Arrange 2 peach halves on each plate and spoon the cooking juices over.
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12
You can also serve with a scoop of very good vanilla ice cream.
